First, in a small pot, put in the cream cheese and milk, and put it just below medium. (Melting cream cheese is a chore, and I still haven't figured out the best way to do it). Add the lemon juice. This helps break the cheese down, but once it starts heating up you're still going to have to break out the whisk to make it nice and smooth.

Then in a larger pot (or wok) heat up a couple tablespoons of your favourite oil (I use odor-free coconut oil), then toss in the ginger and garlic. Let it cook on medium for a few minutes until it softens. Toss in the diced chicken breasts and cook thoroughly.

When the chicken's cooked, drain it, then pour in the cream cheese sauce.

It's pretty simple. We added some bacon bits, but it didn't actually add anything to the dish, but you should experiment!

If you're looking for a side dish, we went with a pasta salad like this: